Crowdsource Inspiration

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These tasty and wholesome chocolate-covered sunbutter grahams are ideal for sating your sweet tooth and are Paleo-friendly. They are made with healthy ingredients and are free of gluten and nuts.

Ingredients: 12 Paleo-friendly graham crackers. 1/2 cup sunflower seed butter Sunbutter. 1/4 cup coconut oil, melted. 1/4 cup cocoa powder. 2-3 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. Pinch of sea salt.

Instructions: In a bowl, mix sunflower seed butter, melted coconut oil, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of sea salt until well combined. Spread a thin layer of the sunbutter chocolate mixture onto one side of each graham cracker. Place the coated graham crackers on a parchment-lined baking sheet and freeze for about 15-20 minutes until the chocolate layer sets. Once the chocolate is firm, remove the graham crackers from the freezer. Store in an airtight container in the refrigerator until ready to serve.

Ellena Field

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An old Filipino soup called Chicken Tinola is made with chicken, ginger, and vegetables. It's a healthy and comforting dish that's great for any event.

Ingredients: 1 whole chicken, cut into pieces. 1 tablespoon cooking oil. 1 thumb-sized ginger, sliced thinly. 3 cloves garlic, minced. 1 onion, sliced. 2 cups water. 2 cups green papaya or chayote, sliced. 2 cups spinach leaves. Salt and pepper to taste.

Instructions: Put cooking oil in a pot and heat it over medium-low heat. Add the onion, garlic, and ginger and cook them until they smell good. Put in the chicken pieces and cook until they get a little brown. Put water in the pot and heat it up. Put it on low heat for 20 minutes, or until the chicken is soft. Take out the chayote and add the green papaya slices. Cook for another 5 minutes. Add the spinach leaves and cook until they wilt. Add pepper and salt to taste. Enjoy while hot!

Paige Wilkins

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A delightful vegan twist on traditional bruschetta, combining the sweetness of strawberries with the aromatic freshness of basil, finished with a tangy balsamic glaze.

Ingredients: 1 French baguette, sliced. 1 cup strawberries, diced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons balsamic glaze. 1 tablespoon olive oil. Salt and black pepper to taste.

Instructions: Preheat oven to 375F 190C. Arrange baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 5-7 minutes until lightly golden. In a bowl, mix diced strawberries and chopped basil. Season with salt and black pepper to taste. Top each toasted baguette slice with the strawberry basil mixture. Drizzle balsamic glaze over the bruschetta. Serve immediately and enjoy!

Jada C

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Indulge in the perfect combination of rich chocolate and creamy peanut butter with these delectable cupcakes. Topped with a luscious chocolate ganache and optional chopped peanuts, they're a delightful treat for any occasion.

Ingredients: 1 and 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 2 large eggs. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup whole milk. 1/2 cup semisweet chocolate chips. For Ganache Topping:. 1/2 cup heavy cream. 1 cup semisweet chocolate chips. 1/4 cup creamy peanut butter. 1/4 cup chopped peanuts optional, for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the granulated sugar, peanut butter, and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry mixture. Mix until just combined. Fold in the semisweet chocolate chips. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the semisweet chocolate chips. Let it sit for a minute, then stir until smooth. Stir in the peanut butter until well combined. Let the ganache cool for a few minutes, then spoon it over the cooled cupcakes. Sprinkle chopped peanuts on top if desired. Allow the ganache to set before serving. Enjoy your delicious Chocolate Ganache Peanut Butter Cupcakes!

Sidney Fritz

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These Chocolate Hazelnut Butter Cookies are a delightful variation of the classic butter cookie, enriched with the irresistible combination of chocolate hazelnut spread and crunchy chopped hazelnuts. They are soft, chewy, and packed with rich flavors, making them a perfect treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate hazelnut spread. 1 cup chopped hazelnuts.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate hazelnut spread and chopped hazelnuts, ensuring they are evenly distributed in the dough. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough mound slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Chocolate Hazelnut Butter Cookies as a delightful twist on an old family favorite!

Tommy Sanford

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Homemade banana pancakes are easy and delicious, making them the perfect breakfast treat. These pancakes are fluffy, moist, and have a delightful banana flavor that everyone will love!

Ingredients: 1 ripe banana, mashed. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: In a bowl, whisk together the mashed banana, buttermilk, egg, melted butter, and vanilla extract. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a griddle or skillet over medium-high heat and lightly grease with butter or oil. Pour 1/4 cup portions of the batter onto the hot griddle and cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter or oil to the griddle as needed. Serve the banana pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Howard

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These avocado brownies are a healthier twist on the classic dessert, using avocado to add creaminess and healthy fats. They're rich, moist, and decadent, perfect for satisfying chocolate cravings without the guilt.

Ingredients: 1 ripe avocado, mashed. 1/2 cup coconut sugar. 1/4 cup cocoa powder. 2 eggs. 1 teaspoon vanilla extract. 1/4 cup almond flour. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup dark chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Mash the avocado and mix in the coconut sugar in a bowl until everything is well mixed. Mix in the eggs, vanilla extract, and cocoa powder until the mixture is smooth. Add the baking powder, salt, and almond flour and mix them in until they are just combined. Add the dark chocolate chips and mix well. Spread the batter out evenly in an 8x8-inch baking pan that has been greased. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares.

Gail Hays

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A quick and flavorful Indian-inspired shrimp dish cooked in a pressure cooker with a rich and creamy butter sauce.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons butter. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger paste. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1 cup tomato puree. 1 cup coconut milk. Salt to taste. Fresh cilantro leaves, for garnish.

Instructions: Put the pressure cooker on "saut" and melt the butter. Chop up the onions and garlic and mix them with the ginger paste. Cook the onions until they become clear. Put the paprika, cumin, coriander, and turmeric in the pan. Mix things together well. Add the coconut milk and tomato puree. Mix everything together well. Put the shrimp in the pressure cooker and stir them around to cover them with the sauce. Turn on high pressure for 3 minutes and then close the lid. When you're done, manually let go of the pressure. Add salt to taste, and at the end, decorate with fresh cilantro leaves.

Heather Adam

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Enjoy the rich flavors of cookies and brown butter in this rich ice cream recipe. The nutty smell of browned butter will make your taste buds happy when mixed with creamy ice cream and crunchy cookie bits.

Ingredients: 1 cup browned butter. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup crushed brown butter cookies.

Instructions: In a saucepan, combine the browned butter, heavy cream, whole milk, and granulated sugar over medium heat. Stir continuously until the sugar dissolves and the mixture is heated through, but do not boil. Remove from heat and stir in the vanilla extract. Let the mixture cool completely, then transfer it to an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add the crushed brown butter cookies and continue to churn until evenly distributed. Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Bobbi M

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With chocolate chips, these muffins are the perfect mix of healthy foods like whole wheat flour, bananas, and peanut butter, as well as treats. They are a healthy and filling way to eat breakfast or as a snack.

Ingredients: 1 cup whole wheat flour. 1/2 cup rolled oats. 1/4 cup brown sugar. 1/4 cup natural peanut butter. 2 ripe bananas, mashed. 1/4 cup unsweetened applesauce. 1/4 cup plain Greek yogurt. 1/4 cup milk. 1/4 cup mini chocolate chips. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, mix together the mashed bananas, peanut butter, applesauce, Greek yogurt, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the mini chocolate chips. Line a muffin tin with paper liners and fill each muffin cup about 2/3 full with the muffin batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Whole Wheat Chocolate Chip Banana Peanut Butter Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Jim Taylor

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A tasty and healthy take on regular tacos are these gluten-free taco-stuffed peppers. They have gluten-free taco seasoning mixed with ground beef or turkey, black beans, corn, and tomatoes to make a tasty filling. This is a great gluten-free dinner option!

Ingredients: 4 large bell peppers, any color. 1 lb ground beef or ground turkey. 1 small onion, chopped. 2 cloves garlic, minced. 1 packet gluten-free taco seasoning mix. 1 15 oz can gluten-free black beans, drained and rinsed. 1 cup gluten-free corn kernels frozen or canned. 1 cup gluten-free diced tomatoes. 1 cup shredded gluten-free cheddar cheese. Salt and pepper, to taste. Olive oil, for cooking.

Instructions: Turn on your oven and heat it up to 375F 190C. Peel the bell peppers and cut off the tops. Then take out the seeds and membranes. Paint the peppers with a little olive oil on the outside, then put them in a baking dish. Put some olive oil in a big pan and heat it over medium-low heat. Put in the minced garlic and chopped onions. Saut until the onions turn clear. Put the ground beef or turkey in the pan and break it up as you cook it until it turns brown. If you need to, drain off any extra fat. To make the tacos gluten-free, add the black beans, corn, and diced tomatoes and mix them in. For a few more minutes, cook until everything is heated through and well mixed. If you want, you can add salt and pepper to taste. Put some of the taco filling into each bell pepper and gently press down to pack it in. Add cheddar cheese shreds to the top of each stuffed pepper. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 25 to 30 minutes, or until the peppers are soft. Take the foil off and bake for another 5 to 10 minutes, or until the cheese is bubbly and golden brown. Take them out of the oven carefully and let them cool a bit before you serve them. If you want, you can add fresh cilantro as a garnish. Have fun with your gluten-free peppers stuffed with tacos!

Prep Time: 20 minutes

Cook Time: 40 minutes

Presley Harper

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Savor these rich truffles made with Paleo cake and a touch of chipotle spice. Ideal for chocolate enthusiasts who like a hint of spice!

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/4 cup honey. 1/4 cup coconut oil, melted. 2 eggs. 1/2 teaspoon vanilla extract. 1/2 teaspoon chipotle powder adjust to taste. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dairy-free dark chocolate chips. 1/4 cup dairy-free white chocolate chips. 1/4 cup dairy-free semi-sweet chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Almond flour, chocolate powder, honey, melted coconut oil, eggs, baking soda, chipotle powder, vanilla extract, and salt should all be combined in a mixing bowl. Until a smooth batter forms, thoroughly mix. Mix the semi-sweet, white, and dark chocolate chips into the batter by folding them in. Grease an 8 x 8-inch 20 x 20 cm baking dish and pour the batter into it. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cake out of the oven, allow it to cool fully. After the cake cools, break it up into small pieces and crumble it into a bowl. Roll the crumbled cake into tiny truffle-sized balls with your hands. To firm up, place the truffles on a tray lined with parchment paper and refrigerate for 30 minutes. Use a double boiler or the microwave to liquefy extra dairy-free chocolate chips. Coat each truffle by dipping it into the melted chocolate and then placing it back on the tray lined with parchment paper. To enable the chocolate coating to solidify, put the truffles back in the refrigerator for a duration of 15 to 20 minutes. Your Triple Chocolate Chipotle Cake Truffles are ready to be served. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Elise

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On whole wheat bread that has been grilled to perfection, this panini has roasted turkey, sharp cheddar cheese, cranberry sauce, and a creamy mustard-mayo spread.

Ingredients: 4 slices of whole wheat bread. 8 slices of roasted turkey breast. 4 slices of sharp cheddar cheese. 1/2 cup of cranberry sauce. 1/4 cup of mayonnaise. 1/4 cup of Dijon mustard. 2 tablespoons of butter.

Instructions: Spread cranberry sauce on 2 slices of bread. Spread mayonnaise and Dijon mustard on the other 2 slices of bread. Place 2 slices of turkey on each cranberry sauce-covered slice. Place 1 slice of cheddar cheese on top of the turkey on each slice. Close the sandwiches with the mayonnaise and Dijon mustard-covered slices of bread. Spread butter on the outsides of the sandwiches. Preheat a panini press or a skillet over medium heat. Place the sandwiches in the panini press or skillet and cook until the bread is toasted and the cheese is melted, about 3-5 minutes per side. Remove from heat and let them cool for a minute before cutting in half. Serve hot and enjoy your Harvest Turkey Cheddar Panini!

Prep Time: 10 minutes

Cook Time: 10 minutes

Martin Evans

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The white beans and cashews used to make this creamy and cheesy vegan queso make it a very rich and satisfying dip or sauce.

Ingredients: 1 cup raw cashews, soaked for 4-6 hours and drained. 1 cup cooked white beans. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon tahini. 1 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt, to taste.

Instructions: Soak cashews, add white beans, almond milk, nutritional yeast, lemon juice, tahini, onion powder, garlic powder, and smoked paprika. Blend the ingredients together in a blender. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Add salt to your liking. Move the queso to a saucepan and stir it around a lot over low heat until it's fully heated through. Use it as a dip for warm nachos, tacos, or your other favorite foods.

Prep Time: 10 minutes

Cook Time: 5 minutes

Roy Elliott

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For a classic, mouthwatering favorite burger recipe that's great for a cookout on the weekend or whenever you want a tasty burger, this is it. These burgers are hard to resist because they have juicy beef patties, melted cheddar cheese, and a special sauce.

Ingredients: 2 beef patties 1/2 pound each. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup of mayonnaise. 1/4 cup of ketchup. 1/4 cup of mustard. 1/4 cup of diced onions. 4 lettuce leaves. 4 tomato slices. 8 pickle slices. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Season the beef patties with salt and pepper on both sides. Place the patties on the grill and cook for 4-5 minutes on each side for medium-rare, or longer if you prefer your burgers more well-done. During the last minute of cooking, add a slice of cheddar cheese to each patty and cover the grill to melt the cheese. While the patties are cooking, split the hamburger buns and toast them on the grill until they're lightly browned. In a small bowl, mix together the mayonnaise, ketchup, and mustard to create a special sauce. To assemble the burgers, spread the special sauce on the toasted buns. Place a lettuce leaf on the bottom half of each bun, followed by a beef patty with melted cheese. Top each patty with diced onions, tomato slices, and pickle slices. Finish by placing the top bun on each burger. Serve your perfect burgers hot with your favorite sides!

Prep Time: 15 minutes

Cook Time: 10 minutes

Michael

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Enjoy the delicious flavors of carrot cake with these light and fluffy waffles. These waffles are great for breakfast or as a healthy dessert because they have grated carrots, warm spices, and a hint of sweetness.

Ingredients: 1 cup grated carrots. 1 cup whole wheat flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup honey. 1/4 cup non-fat Greek yogurt. 1 egg. 1 tsp vanilla extract. Cooking spray for waffle iron.

Instructions: Follow the directions that came with your waffle iron to get it hot. Grate the carrots and mix them with the whole wheat flour, baking powder, baking soda, salt, ground cinnamon and nutmeg. Add the Greek yogurt, egg, vanilla extract, and applesauce to a different bowl. Use a whisk to mix the ingredients well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Use a little cooking spray to grease the waffle iron. Put the waffle iron with the carrot cake waffle batter in it and cook it according to the directions on the box until it's golden brown and crispy. Remove the waffles from the iron with care, and serve them hot. If you want, you can add a dollop of Greek yogurt and a drizzle of honey on top. Have fun with your healthy and tasty carrot cake waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Bobbi Morton

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These Coconut Oil Meyer Lemon Bars are like regular lemon bars, but they are better for you and don't have any dairy. They are made with coconut oil and almond flour, which makes them very light and citrusy.

Ingredients: 1 cup coconut oil. 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup maple syrup. 1/4 cup lemon juice preferably from Meyer lemons. 2 tablespoons lemon zest. 4 eggs. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut optional, for topping.

Instructions: Start by heating the oven to 350F 175C. Put coconut oil, almond flour, coconut flour, and maple syrup in a bowl and mix them together. Mix well until a dough comes together. Press the dough into the bottom of a 9x9-inch baking pan that has been greased. It should be baked for 10 to 12 minutes, or until it turns a light golden brown color. Combine the eggs, salt, vanilla extract, lemon juice, and lemon zest in a different bowl. Use a whisk to mix the ingredients well. Put the lemon mix on top of the crust that has been baked. Put the pan back in the oven and bake for another 20 to 25 minutes, or until the filling is firm and doesn't move. Before cutting the bars into squares, let them cool all the way in the pan. If you want, you can add shredded coconut on top before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Terrence